This International Beer Day, find out what’s brewing in the South African beer scene – from home-brewed stouts and bacon-flavoured ales to traditional Umqombothi. Dive into the rich diversity of SA’s most-loved drink.
On Saturday, 16 August 2025 Chefs Ivor Jones and Wesley Randles are coming together for a once-off wild-sourced tasting menu at Chefs Warehouse Beau Constantia – where fire, foraging, and fine dining come together for one night only.
Discover the roots of traditional African fermentation with Imizi Food – from cassava pap to sour sorghum porridge – and how these ancestral food practices are shaping the future of food.
Through food, Livhuwani and Jane rediscover their roots – reviving Africa’s lost culinary traditions, indigenous ingredients, and ancestral wisdom to heal, nourish, and reconnect with the land.
Darren Badenhorst and Callan Austin bring the spirit of the West Coast to life at The Beach House, a new coastal restaurant in Yzerfontein. Experience fresh local flavours and relaxed dining by the sea.
As spring awakens South Africa, the land bursts with life. Livhuwani from Imizi Food shares her love of bush okra, amaranth leaves, and blackjack – indigenous treasures that nourish both body and soul.
Discover winter cooking inspiration from the coldest regions. Dive into hearty recipes from Hokkaido to Alaska, and more, perfect for warming up your winter kitchen.
Chef Caitlin Kennedy highlights 6 sustainable and delicious South African ingredients you need to use in your cooking. Have fun experimenting with these unique local flavours.
After a 6-month stint training under sushi masters in Tokyo, Chef Caitlin Kennedy shares her tips for finding the best sushi outside of Japan, along with some advice on sushi-eating etiquette.
Explore the history and benefits of the ancient practice of fermentation. From kimchi and cheese to bread and alcohol, Chef Caitlin Kennedy dives into the art of preserving food and enhancing flavours.
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